
f SCIENTIFIC. 

BAR-KEEPINQ 




A (oLLECTiori of KECiFls i/jeD IeadiHg 
J3arJ\eepeks iri AAflriq-ST^HDARp 
^rfp new fv\.Hey Aijxej> PRi^^J- 



EN-COOK &i Co 

Buffalo- NY 



SCIENTIFIC 

Bar-Keeping 



A Collection of Recipes 

USED BY LEADING BAR-KEEPERS IN MAKING STANDARD 

AND NEW 

Fancy Mixed Drinks 

— AND — 

RELIABLE DIRECTIONS FOR PRESERVING NATIVE AND 
FOREIGN WINES, ALES, BEER AND LIQUORS. 

* 

CAREFULLY COMPILED AND REVISED. 

■ * 

K. N. COOK! & CO., Publishers'/'' 

BUFFALO, N. Y. 



Copyright, 1884, by Jos. W. Gibson, New-York. 



INDEX. 



PAGE. 



Absinthe . 13 

Sherry and Egg 25 

Gin and Molasses „ 25 

Ehine Wine and Seltzer 25 

Peach and Honey 26 

Burnt Brandy and Peach 26 

Gin and Tansy . 28 

Gin and Pine 1 26 

Brandy and Soda 27 

'Alf and 'Alf 27 

Mulled Wine 27 

Mulled Wine, -with Eggs 27 

Hot Scotch 30 

Hot Rum 

Hot Spiced Rum 

Port Wine Negus 38 

Soda Negus ", 

COCKTAILS 

Ahsinthe ;. 7 

Vermouth y 

Gin 7 

Brandy 7 

Brandy, Fancy 7 

Champagne 8 

Manhattan 8 

Whisky ... 8 

East India 8 

Japanese 9 

Jersey 9 

Gin, Old Tom 9 

Soda 9 

For Bottling 10 

FANCY DBINKS:- 

John Collins 13 

Tom Collins 13 

Locomotive 18 

Sleeper 18 

Black Strap 13 

White Lion 13 

Knickerbocker. -. 18 

Bishop 19 

Archbishop 19 



iv 



INDEX. 



Protestant Bishop 19 

Blue Blazer 19 

Mint Julep 20 

Gin Julep 20 

Pousse Cafe 20 

Pousse a la Santinas 21 

Pousse a la Faivre 21 

Pousse F Am our 20 

Champerelle 21 

S caff a : 21 

Golden Slipper 21 

Knickerbine 22 

Knickerbine Bake 22 

Tom and Jerry 22 

Tom and Jerry, Cold 22 

Egg Nogg 24 

Egg Nogg, Skerry 24 

Egg Nogg, General Harrison 25 

Egg Nogg for Twenty 25 

Stone Fence 26 



SMASHES 

Brandy 17 

Brandy, Fancy 17 

Gin 17 

Whisky 17 



COBBLERS 

Sherry 23 

Champagne 23 

Catawba 23 

Port Wine 23 

Sauterne 23 

Calif ornia Wine 24 

Rhine Wine . 24 



SOURS 

Whisky 13 

Santa Cruz 14 

Gin... 14 

Jamaica Bum 14 

Medford Rum 14 



CRUSTAS :— 

Whisky 15 

Gin 15 

Santa Cruz 15 

Brandy 16 



INDEX. V 

FIXES :— 

PAGE 

Brandy , 16 

Santa Cruz 16 

Gin 16 



FIZZES :— 

Gin 10 

Santa Cruz 10 

Whisky 10 

Brandy 11 

Strawberry 11 

Golden 11 

Silver 11 

Morning Glory 12 



DAISIES :— 

Rum 12 

Whisky 12 

Gin 12 

Brandy 13 



FLIPS 

Bum 28 

Ale 28 

Egg 28 

Brandy 29 

Sherry 29 

Port Wine 29 



SLINGS:— 

Gin 29 

Gin, Hot 29 

Brandy 30 

Whisky 30 

Whisky, Hot 30 



TODDIES :— 



Brandy 31 

Whisky 31 

Gin 31 

Apple 31 

Apple, Hot 31 



vi index. 

SA>GAREES 

_ , _ PAGE. 

Port A\ine 32 

Porter _. 32 

Ale--- ." 777.-77 7. _7_7 32 

Brandy 33 

SHRUBS :— 

Cherry 34 

White Currant - 34 

Currant 34 

Brandy 34 

Baspherry 35 

Bum 35 

English Bum 35 



PUNCHES 

Brandy 37 

Brandy lor Ten 37 

Brandv Bum Punch 37 

Western 37 

Whisky 33 

Chamnacne 38 

Sherry 38 

Claret 38 

Orchard 39 

Gin 39 

Tiptop 39 

Port AVine 40 

Arrac 40 

Santa Cruz 40 

Medford 40 

Vanilla 41 

Pineapple for T^-entr 41 

Orgeat 41 

Curacoa 41 

Boman 42 

Milk 42 

Milk, Hot 39 

Claret .Imperial' 42 

New Year's 42 



TEMPERANCE DROKS:- 

Sherhet 33 

Seltzer Lemonade 35 

Plain Lemonade 36 

Hot Lemonade 36 

Orange Lemonade 36 

Wine~Lemonade 36 

Soda Lemonade 36 



SCIENTIFIC BAR-KEEPING. 



ABSINTHE COCKTAIL.— Fill glass with ice; 3 or 4 dashes 
of gum syrup ; 1 dash of bitters ; 1 dash of anisette ; % wine 
glass of water ; ^ wine glass of absinthe. Shake it well ; 
strain into a fancy cocktail glass ; squeeze a lemon peel on top. 
( Use a large bar glass.) 



GIN COCKTAIL. — 3 or 4 dashes of gum syrup ; 2 dashes 
of bitters ; 1 wine glass of gin ; 1 or 2 dashes of Curacoa ; 1 
small piece of lemon peel. Fill one-third full of fine ice ; 
shake well and strain in a glass. ( Use small bar glass.) 



BRANDY COCKTAIL.— 3 or 4 dashes of gum syrup ; 2 
dashes of bitters ; 1 wine glass of brandy ; 1 or 2 dashes of 
Curacoa ; 1 small piece of lemon peel. Fill y$ full of fine ice, 
shake well and strain in a glass. ( Use small bar glass.) 



BRANDY COCKTAIL, FANCY.— 2 dashes Boker's (or 
Angostura) Bitters ; 3 dashes gum syrup ; 2 dashes Mar- 
aschino ; 1 dash absinthe ; 1 small piece of the yellow rind of 
a lemon, twisted to express the oil ; 1 small wine glass of 



8 



SCIENTIFIC BAR-KEEPING. 



brandy. Fill glass one-third full of shaved ice ; shake well 
and strain into a fancy cocktail glass. The flavor is improved 
by moistening the edge of the cocktail glass with a piece of 
lemon. ( Use ordinary bar glass.) 



CHAMPAGNE COCKTAIL.— (Per glass.) % teaspoon- 
ful of sugar, or put a lump of sugar in each glass ; i or 2 
dashes of bitters ; 1 piece of lemon peel. Fill tumbler one- 
third full of broken ice, and fill balance with wine. Shake well 
and serve. {One quart bottle of wine to every six large glasses.) 



MANHATTAN COCKTAIL.— 2 or 3 dashes of gum 
syrup ; 2 or 3 dashes of bitters ; 1 wine glass of Italian ver- 
mouth ; one wine glass of whisky. Fill the glass with ice ; 
shake well ; strain into a cocktail glass ; squeeze the juice of 
lemon rind and serve. 



WHISKY COCKTAIL.— 3 or 4 dashes of gum syrup ; 2 
dashes of bitters ; 1 wine glass of whisky ; 1 or 2 dashes of 
Curacoa ; 1 small piece of lemon peel. Fill T /i full of fine ice, 
shake well and strain in a glass. ( Use small bar glass.) 



EAST INDIA COCKTAIL.— Fill the glass with fine ice ; 
1 teaspoonful of raspberry syrup ; 1 teaspoonful of Curacoa ; 2 
or 3 dashes of bitters ; 2 dashes of Maraschino ; 1 wine glass 
of brandy ; stir up with a spoon, strain into a cocktail glass 
and twist a piece of lemon peel on top. {Use large bar 
glass.) 



SCIENTIFIC BAR-KEEPING. 



9 



VERMOUTH COCKTAIL.— y A glass of shaved ice; 4 to 5 
dashes of gum ; 1 or 2 dashes of bitters ; 2 dashes of* Mara- 
schino ; 1 wine glass of vermouth. Stir up well with a spoon ; 
strain it into a cocktail glass ; twist a piece of lemon peel on 
top and serve. 



JAPANESE COCKTAIL.— 1 tablespoonful of orgeat 
syrup ; % teaspoonful of Bogart's bitters ; one wine glass of 
brandy ; 1 to 2 pieces of lemon peel. Fill the tumbler one- 
third with ice and stir well with spoon. 



JERSEY COCKTAIL.— 1 teaspoonful of sugar ; 2 dashes 
of bitters. Fill tumbler with cider, and mix well, with lemon 
peel on top. 



OLD TOM GIN COCKTAIL.— 2 or 3 dashes of gum 
syrup ; 1 or 2 dashes of bitters ; 1 or 2 dashes of Curacoa or 
absinthe, if required ; 1 wine glass of Old Tom gin ; fill the 
glass with fine shaved ice ; stir up well with a spoon, strain 
it into a cocktail glass, twist a piece of lemon peel on top. 
( Use large bar glass.) 

SODA COCKTAIL.— 4 or 5 small lumps of broken ice ; 5 
or 6 dashes of bitters ; 1 or 2 slices of orange ; 1 teaspoonful of 
sugar ; fill up the glass with a bottle of lemon soda water, stir 
up well with a spoon and serve. In mixing this drink atten- 
tion must be paid not to let the foam of the soda spread over 
the glass. ( Use large bar glass.) 



10 



SCIENTIFIC BAR-KEEPING. 



COCKTAIL FOR BOTTLING.— 5 gallons spirits ; 2 gal- 
lons water ; 1 quart gum syrup ; % pint essence of Cognac ; 
1 ounce tincture of cloves ; i ounce tincture of gentian; 2 
ounces tincture of orange peel ; % ounce tincture of carda- 
mons ; ounce tincture of liquorice root. Mix the essence 
and tinctures with a portion of the spirits ; add the remainder 
of the ingredients, and color with a sufficient quantity of sol- 
ferino and caramel (in equal parts) to give the desired color. 



GIN FIZZ. — 4 or 5 dashes of gum syrup ; juice of % a 
lemon ; 1 small wine glass of gin. Fill the glass Yz full of 
shaved ice ; shake up well and strain into a glass ; fill up the 
glass with Seltzer water from a syphon and drink without hesi- 
tation. ( Use small bar glass.) 



SANTA CRUZ RUM FIZZ.— 4 or 5 dashes of gum syrup ; 
juice of T /z a lemon ; 1 small wine glass of Santa Cruz rum. 
Fill the glass ^ full of shaved ice, shake up well and strain 
into a glass,; fill up the glass with Seltzer water from a syphon 
and drink without hesitation. ( Use small bar glass.) 



WHISKY FIZZ. — 4 or 5 dashes of gum syrup ; juice of % 
a lemon ; 1 small wine glass of whisky. Fill the glass half full 
of shaved ice ; shake up well and strain into a glass ; fill up 
the glass with Seltzer water from a syphon and drink without 
hesitation. ( Use small bar glass.) 



SCIENTIFIC BAR-KEEPING. 



11 



BRANDY FIZZ. — 4 or 5 dashes of gum syrup ; juice of ^ 
a lemon ; 1 small wine glass of brandy. Fill the glass ^ full of 
shaved ice ; shake up well and strain into a glass ; fill up the glass 
with Seltzer water from a syphon and drink without hesitation. 
( Use small bar glass.) 



STRAWBERRY FIZZ.— ^ tablespoonful of sugar ; 2 or 3 
dashes of lemon juice ; 1 wine glass of Old Tom gin, dissolved 
well ; 1 egg (the yolk only) ; ^ glass filled with fine shaved 
ice ; a few dashes of strawberry syrup. Shake up well with a 
shaker ; strain it into a good-sized fizz glass ; fill up the glass 
with syphon Seltzer or Vichy water ; mix well and serve 
while foaming. 



GOLDEN FIZZ. — % tablespoonful of sugar ; 2 or 3 dashes 
of lemon-juice ; 1 wine glass of Old Tom gin, dissolved well ; 
1 egg (the yoke only) ; ^ glass filled with fine shaved ice. 
Shake up well with shaker ; strain it into a good-sized fizz 
glass, fill up the glass with syphon Seltzer or Vichy water ; 
mix well and serve while foaming. 



SILVER FIZZ. — % tablespoonful of sugar ; 2 or 3 dashes 
lemon juice ; 1 wine glass of Old Tom gin, disolved well ; 1 
egg (the white only) ; % glass filled with fine shaved ice. 
Shake up well with a shaker ; strain it into a good-sized fizz 
glass ; fill up the glass with syphon Seltzer or Vichy water ; 
mix well and serve while foaming. 



12 



SCIENTIFIC BAR-KEEPING. 



MORNING GLORY FIZZ.— % tablespoonful of sugar; 
3 or 4 dashes of lemon juice ; 2 or 3 dashes of lime juice ; 3 
or 4 dashes of absinthe, dissolved well with little water ; ^ 
glass filled with fine shaved ice ; 1 egg (the white only) ; 1 
wine glass of Scotch whisky. Shake briskly with a shaker ; 
strain it into a good-sized bar glass ; fill up the balance with 
Seltzer or Vichy water and serve while foaming. (Use a 
large bar glass?) 



RUM DAISY. — 3 or 4 dashes of gum syrup; 2 or 3 dashes 
orange cordial ; the juice of ^ a lemon ; 1 small wine glass of 
rum. Fill glass y 2 full of shaved ice, shake well and strain 
into a glass and fill up with Seltzer water from a syphon. 

( Use small bar glass.) 



WHISKY DAISY. — 3 or 4 dashes of gum syrup ; 2 or 3 
dashes orange cordial ; the juice of % a lemon ; 1 small wine 
glass of whisky. Fill glass y 2 full of shaved ice, shake well 
and strain into a glass, and fill up with Seltzer water from a 
syphon. ( Use small bar glass.) 



GIN DAISY. — 3 or 4 dashes of gum syrup ; 2 or 3 dashes 
orange cordial ; the juice of % a lemon ; 1 small wine glass of 
gin. Fill glass y full of shaved ice, shake well and strain 
into a glass, and fill up with Seltzer water from a syphon. 

( Use small bar glass.) 



V 



SCIENTIFIC BAR-KEEPING. 



13 



BRANDY DAISY.— 3 or 4 dashes gum syrup; 2 or 3 
dashes orange cordial ; the juice of half a lemon ; 1 small wine- 
glass of brandy. Fill glass half full of shaved ice ; shake well 
and strain into a glass, and fill up with Seltzer water from a 
syphon. ( Use small bar glass.) 



TOM COLLINS. — 5 or 6 dashes of gum syrup ; juice of a 
small lemon ; 1 large wine glass of whisky. Fill the glass half 
full of shaved ice ; shake up well and strain into a large bar 
glass ; fill up the glass with plain soda water, and imbibe while 
it is lively. ( Use large bar glass.) 



JOHN COLLINS.— 1 tablespoonful of sugar ; 5 to 6 
dashes of lemon juice ; 1 wine glass of Holland gin ; 4 or 5 
small lumps of ice ; open a bottle of plain soda, pour this into 
the ingredients, mix up well, remove the ice and serve. 



ABSINTHE. — 1 wine glass of absinthe. Pour water, drop 
by drop, until the glass is full. Never use a spoon. ( Use 
small bar glass.) 



WHISKY SOUR.— This drink is made with the same ingre- 
dients as the brandy fix — omitting all fruits except a small 
piece of lemon, the juice of which must be pressed in the 
glass. 



SCIENTIFIC BAB— KEEPING. 



SANTA CRUZ SOUR.— y 2 tablespoonful of sugar ; 3 or 4 
dashes of lemon juice ; 1 squirt Seltzer water, dissolved well 
with a spoon ; % glass of fine shaved ice ; 1 wine glass of 
Santa Cruz rum. Mix well, place your fruit ia season into a 
sour glass, and strain your above ingredients into the fruit and 
serve. ( Use large bar glass.) 



GIN SOUR.— y 2 tablespoonful sugar; 3 or 4 dashes of 
lemon juice ; 1 squirt of Seltzer water ; dissolve well the sugar 
and lemon with a spoon ; % filled with fine shaved ice ; 1 wine 
glass of Holland gin. Mix well, strain it into a sour glass, and 
dress with a little fruit in season and serve. ( Use s??iall bar 
glass.) 



JAMAICA RUM SOUR.— y 2 tablespoonful of sugar ; 2 or 
3 dashes of lemon juice ; 1 squirt of Seltzer water, dissolved 
well ; % glass filled with fine shaved ice ; 1 wine glass 
Jamaica rum. Stir with a spoon, and strain it into a sour 
glass ; ornament with fruit and serve. ( Use large bar glass.) 



MEDFORD RUM SOUR.— ^ tablespoonful of sugar ; 1 
squirt of Seltzer, dissolved well ; 1 wine glass full of Medford 
rum ; fill the glass half full with ice ; stir well with a spoon ; 
strain into a sour glass ; ornament with fruit, etc., and serve. 

( Use large bar glass.) 



SCIENTIFIC BAR— KEEPING. 



15 



WHISKY CRUSTA.— Crusta is made the same as fancy 
cocktails, with a little lemon juice and a small lump of ice 
added; mix the ingredients in a small tumbler, then take a fancy 
red wine glass, anoint the rim with lemon juice and dip it in 
pulverized white sugar, so that the sugar will cling to the edge 
of the glass ; pare ^ a lemon the same as you would an 
apple (all in one piece) so that the paring will fit in the glass; 
then strain the crusta into it. ( Use small bar glass.) 



GIN CRUSTA. — Crusta is made the same as in fancy cock- 
tails, with a little lemon juice and a small lump of ice added ; 
mix the ingredients in a small tumbler, then take a fancy red 
wine glass, anoint the rim with lemon juice and dip it in pul- 
verized white sugar, so that the sugar will cling to the edge of 
the glass ; pare % a lemon the same as you would an apple 
(all in one piece), so that the paring will fit in the wine glass 
then strain the crusta into it. {Use small bar glass.) 



SANTA CRUZ CRUST A.— Take a nice lemon the same size 
as your wine glass, cut off the ends, and peel it the same as 
you would an apple ; put the lemon into the glass, so that it will 
cover the entire inside of the glass ; dip the edge of the glass 
and the lemon peel in pulverized sugar, and mix as follows : 3 
or 4 dashes of orchard syrup ; 1 dash of bitters ; % glass of 
fine ice ; 1 small dash of lemon juice ; 2 dashes of Marschino ; 
1 glass of Santa Cruz rum ; mix well with a spoon and strain 
into a wine glass, and dress with small pieces of pine-apple and 
strawberries and serve. 



16 



SCIENTIFIC BAR— KEEPEnG. 



BRANDY CRUSTA.— Crusta is made the same as fancy 
cocktails, with a little lemon juice and a small lump of ice 
added. Mix the ingredients in a small tumbler, then take a fancy 
red wine glass, anoint the rim with lemon juice, and dip it in 
pulverized white sugar, so that the sugar will cling to the edge 
of the glass. Pare half a lemon the same as you would an 
apple (all in one piece), so that the paring will fit in the wine 
glass ; then strain the crusta into it. ( Use small bar glass.) 



GIN FIX. — i tablespoonful of sugar ; % of a lemon ; ^ 
a wine glass of water ; i wine glass of gin ; fill a tumbler y$ 
full of shaved ice ; stir with a spoon and dress the top with 
fruit. ( Use small bar glass.) 



BRANDY FIX. — i tablespoonful of sugar ; % of a lemon ; 
% a wine glass of water ; i wine glass of brandy. Fill a tum- 
bler yz full of shaved ice ; stir with a spoon, and dress 
the top with fruit. ( Use small bar glass.) 



SANTA CRUZ FIX. — % tablespoonful of sugar ; 2 or 3 
dashes of lemon juice; ^ pony glass of pine-apple syrup ; 
y 2 wine glass of water, dissolved well with a spoon ; fill up the 
glass with fine ice ; 1 wine glass of Santa Cruz rum ; stir up 
well, ornament the top with fruit and berries in season and 
serve with a straw. ( Use large bar glass.) 



SCIENTIFIC BAR— KEEPING. 



17 



FANCY BRANDY SMASH.— % tablespoonful of sugar ; 
% wine glass of water ; 3 or 4 sprigs of fresh mint, dissolved 
well ; % glass of shaved ice ; 1 wine glass of brandy ; stir up 
well with a spoon, strain it into a fancy bar glass, and orna- 
ment it with a little fruit in season and serve. (Use large 
bar glass.) 



BRANDY SMASH.— % tablespoonful of sugar ; 2 or 3 
sprigs of fresh mint, dissolved well with a little water until the 
essence of the mint is extracted ; y 2 glass of shaved ice ; 1 
wine glass of brandy. Stir up well with a spoon, strain it into 
a sour glass, ornament with a little fruit and serve. 



GIN SMASH. — % tablespoonful of sugar ; 2 or 3 sprigs of 
fresh mint, dissolved with a little water until the essence of 
the mint is extracted ; % glass of shaved ice ; 1 wine glass of 
Holland gin. Stir up well with a spoon, strain it into a sour 
glass, ornament with a little fruit and serve. 



WHISKY SMASH.— y 2 tablespoonful of sugar ; 2 or 3 
sprigs of fresh mint, dissolved well with a little water until 
the essence of the mint is extracted ; T / 2 glass of shaved ice ; 
1 wine glass of whisky. Stir up well with a spoon, strain it 
into a sour glass, ornament with a little fruit and serve. 



18 



SCIENTIFIC BAR— KEEPING. 



LOCOMOTIVE.— Put 2 yolks of eggs into a goblet with 
an ounce of honey, a little essence of cloves and a liquor 
glass of Curacoa ; add a pint of high Burgundy made hot, whisk 
well together, and serve hot in glasses. 



SLEEPER. — To a gill of old rum add 1 ounce of sugar, 
2 yolks of eggs and the juice of half a lemon ; boil half a pint 
of water with 6 cloves, 6 coriander seeds and a bit of cinna- 
mon ; whisk all together and strain them into a tumbler. 



BLACK STRAP. — 1 wine glass of Jamacia rum ; 1 
tablespoonful of molasses. This drink can either be made in 
summer or winter ; if in the former season, mix in 1 tablespoon- 
ful of water and cool with shaved ice ; if in the latter, fill up the 
tumbler with boiling water. Grate a little nutmeg on top. ( Use 
small bar glass.) 

WHITE LION. — 1% teaspoonfuls of pulverized white 
sugar ; % a lime (squeeze out juice and put rind in glass) ; 
1 wine glass Santa Cruz rum ; y 2 teaspoonful of Curacoa ; y, 
teaspoonful of raspberry syrup. Mix well, ornament with 
berries and cool with shaved ice. {Use small bar glass?) 



KNICKERBOCKER. — y 2 a lime, or lemon, squeeze out 
the juice, and put rind and juice in the glass ; 2 teaspoonfuls 
of raspberry syrup ; 1 wine glass of Santa Cruz rum ; y 2 tea- 
spoonful of Curacoa. Cool with shaved ice ; shake up well, 
and ornament with berries. ( Use small bar glass.) 



SCIENTIFIC BAR— KEEPING. 



19 



BISHOP. — Roast 4 good-sized bitter oranges till they are 
of a pale-brown color, lay them in a tureen, and put over them 
y 2 a pound of pounded loaf sugar and 3 glasses of claret ; 
place the cover on the tureen and let it stand till the next day. 
When required for use, put the tureen into a pan of boiling water, 
press the oranges with a spoon, and run the juice through a 
sieve ; then boil the remainder of the bottle of claret, taking 
care that it does not burn ; add it to the strained juice, and 
serve it warm in glasses. Port wine will answer the purpose 
as well as claret. 



ARCHBISHOP. — Stick an orange full of cloves, and roast 
it before a fire. When brown enough, cut it in quarters, and 
pour over it a quart of hot claret ; add sugar to the taste, let 
the mixture simmer for half an hour. 



PROTESTANT BISHOP. — 4 tablespoonfuls of white 
sugar ; 2 tumblers of water ; 1 lemon, in slices ; 1 bottle of 
claret ; 3 table spoonfuls of Santa Cruz or Jamaica rum ; ice. 



BLUE BLAZER. — 1 wine glass of Scotch whisky ; 1 wine 
glass of boiling hot water. Put the whisky and boiling water 
in a wine glass ; ignite the liquid with fire, and while blazing 
mix both ingredients by pouring them 4 or 5 times from one 
glass to the other. If well done this will have the appearance 
of a continued stream of liquid fire. When in the serving 
glass allow the fire to burn for a second, then squeeze a piece 
of lemon rind into the blaze, and it will extinguish it. This is 
a very interesting and effective drink to make. 



20 



SCIENTIFIC B AS— KEEPING. 



MINT JULEP. — i tablespoonful of white pulverized sugar ; 
2^2 tablespoonfuls of water ; mix well with a spoon ; take 3 
or 4 sprigs of fresh mint and press them well in the sugar and 
water, until the flavor of the mint is extracted ; add 1% wine 
glasses of Cognac brandy, and fill the glass with fine shaved 
ice ; then draw out the sprigs of mint and insert them in the 
ice with the stems downward, so that the leaves will be above, 
in the shape of a bouquet ; arrange berries and small pieces of 
sliced orange on top in a tasty manner ; dash with Jamaica rum, 
and sprinkle white sugar on top. Insert 2 straws. ( Use large 
bar glass.) 



GIN JULEP. — % of a tablespoonful of sugar ; 3 or 4 sprigs 
of fresh mint ; y 2 wine glass full of water, dissolved well, until 
the essence of the mint is thoroughly extracted; fill up with fine 
ice ; 1% glass of Holland gin ; stir up well with a spoon, and 
ornament it the same as you would a mint julep and serve. 
( Use large bar glass.) 

POUSSE CAFfi.— 1 Curacoa ; | Kirschwasser ; * Char- 
treuse. This is a celebrated Parisian drink. Serve in a small 
liquor glass with each cordial showing its color. ( Use small 
wine glass.) 

POUSSE L'AMOUR.— This is a delightful French drink. 
To mix it fill a small wine glass half full of Maraschino, then 
put in the pure yolk of an egg ; surround the yolk with vanilla 
cordial, and dash the top with Cognac brandy. Pour each 
liquor carefully. 



SCIENTIFIC BAR-KEEPING. 



21 



POUSSE CAFE A LA SANTINAS. — x /i wine glass of 
Maraschino ; }i glass of Curacoa (red) ; }j> wine glass of 
French brandy, and serve. This drink is generally indulged 
in after partaking of a cup of black coffee, and attention must 
be paid to prevent the different liquors from running into each 
other. ( Use sherry wine glass.) 



POUSSE CAFE A LA FAIVRE. — y, of a glass of Bene- 
dictine ; y$ of a glass of Curacoa (red) ; ^ of a glass of 
Kirschwasser ; 2 or 3 drops of bitters, and serve. Attention 
must be paid to prevent the different colors from running into 
each other, but have each a separate appearance. ( Use sherry 
wine glass.) 



BRANDY CHAMPERELLE.— y brandy ; }6 bitters ; y 
Curacoa. ( Use small wine glass.) 



BRANDY SCAFFA.— % brandy ; % Maraschino ; 2 dashes 
of bitters. ( Use wi?ie glass. ) 



GOLDEN SLIPPER.—^ wine glass of Chartreuse (yel- 
low) ; 1 yolk of a fresh cold egg ; x /z wine glass of Danziger 
Goldwasser. The above drink is a great favorite of the Ameri- 
can ladies, and must be mixed in a very careful manner, so 
that the yolk of the egg does not run into the liquor. ( Use a 
wine glass.) 



22 



SCIENTIFIC BAR-KEEPING. 



KNICKERBINE.— Particular attention must be paid to 
this drink, as well as to the Pousse Cafe, to prevent the 
liquors from running into each other, and that the yolk of the 
egg as well as the different liquors are separate from each 
other ; mix as follows : yz sherry wine glass vanilla ; i fresh 
egg (the yolk only) ; cover the egg with Benedictine ; yi sherry 
wine glass ktimmel ; i or 2 drops bitters. ( Use a sherry wine 
glass.) 



KNICKERBINE BAKE.— Same composition as above, 
substituting kirsch for kiimmel. Set the kirsch afire and 
while blazing carefully drop in an egg, which will cook in the 
heat of the flame. {Use S7nall wine glass!) 

TOM AND JERRY. — 5 pounds sugar ; 12 eggs ; x / 2 small 
glass of Jamaica rum ; 1^ teaspoonfuls of ground cinnamon ; 
% teaspoonful of ground cloves and allspice. 

Beat the whites of the eggs to a stiff froth and the yolks un- 
til they are as thin as water, then mix together and add the 
spice and rum, thicken with sugar until the mixture attains the 
consistency of a light batter. 

In serving, take a small bar glass, and to one tablespoonful 
of the above mixture add one wine glass of brandy, and fill the 
glass with boiling water ; grate a little nutmeg on top. ( Use 
punch-bowl for the mixture!) 

TOM AND JERE.Y (cold).— This drink is prepared on 
the same principle as hot Tom and Jerry, with the exception 
of using cold water or cold milk. 



SCIENTIFIC BAR-KEEPING. 



23 



SHERRY COBBLER.— 2 wine glasses of sherry ; i table- 
spoonful of sugar. Fill a tumbler with shaved ice ; shake well. 
Insert 2 slices of orange : 2 straws, and ornament with berries 
in season. 



CHAMPAGNE COBBLER. — 1 tablespoonful of sugar ; 1 
piece each of orange and lemon peel. Fill the tumbler one- 
third full with shaved ice, and fill balance with wine ; orna- 
ment with berries {One bottle of wine to four large bar glasses.) 



CATAWBA COBBLER.— 1 teaspoonful of sugar dissolved 
in 1 tablespoonful of water ; 2 wine glasses full of wine. Fill 
tumbler with shaved ice, and ornament with sliced orange and 
berries. 



PORT WINE COBBLER.— % tablespoonful of sugar ; 1 
pony glass of orchard syrup ; % wine glass of water, dissolved 
well with a spoon ; fill the glass with fine ice ; 1% wine glass of 
port wine ; mix up well, and ornament with grapes, fruit and 
berries on top, in season, and serve. [Use large bar glass.) 



SAUTERNE COBBLER.—^ tablespoonful of sugar ; % 
wine glass orchard syrup ; % wine glass of water, dissolved 
well with a spoon ; fill the glass up with fine shaved ice ; 1% 
wine glass of Sauterne wine ; stir up well, and ornament with 
grapes, oranges, pine-apples, berries, etc., and serve with a 
straw. ( Use large bar glass.) 



24 



SCIENTIFIC BAR-KEEPING. 



CALIFORNIA WINE COBBLER. — % tablespoonful of 
sugar; the juice of i orange, dissolved well with a little water ; fill 
up the glass with fine shaved ice ; 1^2 wine glass of California 
wine ; stir up well with a spoon ; ornament with grapes, fruit 
and berries, in season, and top it off with a little port wine and 
serve with a straw. ( Use large bar glass.) 



RHINE WINE COBBLER.— i j£ tablespoonfuls of sugar ; 
% wine glass of water, dissolved well with a spoon ; 1% wine 
glass of Rhine wine ; fill the glass up with shaved ice ; stir 
up well with a spoon ; ornament with grapes, orange, pine- 
apple and strawberries, in season ; serve with a straw. ( Use 
large bar glass.) 



EGG NOGG. — i egg; iy 2 teaspoonfuls of sugar; 2 or 3 
small lumps of ice. Fill the tumbler with cider and shake well. 

( Use large bar glass.) 



SHERRY EGG NOGG.— 1 tablespoonful or white sugar ; 
1 egg ; 2 wine glasses of sherry. Dissolve the sugar with a 
little water ; break the yolk of the egg in a large glass ; put in 
one-quarter tumblerful of broken ice ; fill with milk, and shake 
up until the egg is thoroughly mixed with the other ingredi- 
ents, then grate a little nutmeg on top. 



SCIENTIFIC BAR— KEEPING. 



25 



GENERAL HARRISON EGG NOGG.— i fresh egg ; r 
tablespoonful of sugar ; 3 or 4 small lumps of ice ; fill the 
glass with cider ; shake well, strain it into a large bar glass, 
grate a little nutmeg on top and serve. The above drink is a 
very pleasant one, and is popular throughout the southern part 
of the country. ( Use large bar glass.) 

EGG NOGG (for twenty). — The yellow of 16 eggs and 
12 tablespoonfuls of pulverized loaf-sugar, and beat them to 
the consistency of cream ; to this add y$ of a nutmeg 
grated, and beat together ; then mix in half a pint of good 
brandy or Jamaica rum, and 2 wine glasses of Maderia wine. 
Have ready the whites of the eggs, beat to a stiff froth, and 
beat them into the above mixture. When this is done, stir in 
six pints of good rich milk. 

SHERRY AND EGG.— In preparing the above drink, place 
a small portion of sherry wine into the glass, barely enough to 
cover the bottom, to prevent the egg from sticking to the 
glass, then break an ice-cold egg into it ; hand this out to the 
customer, and also the bottle of sherry wine to help himself. 
( Use whisky glass.) 

GIN AND MOLASSES. — Pour into the glass a small por- 
tion of gin, to cover the bottom of it, then take one tablespoon- 
ful of New Orleans black molasses, and hand this out with a 
bar spoon, and the bottle of gin to the customer to help him- 
self. Attention is called that hot water must be used to clean 
the glass after being used, as it will be impossible to clean it in 
any other way. (Use whisky glass.) 



26 



SCIENTIFIC BAR-KEEPING 



RHINE WINE AND SELTZER- WATER.— tfill large bar 
glass half full with Rhine wine, and fill balance with Seltzer- 
water. 



STONE FENCE. — i wine glass of whisky (Bourbon) ; 2 
or 3 small lumps of ice. Fill up the glass with sweet cider. 
( Use large bar glass.) 



PEACH AND HONEY.— 1 tablespoonful of honey ; 1 
wine glass of peach brandy. Stir with a spoon. (Use ^ small 
bar glass.) 



BURNT BRANDY AND PEACH.— 1 wine glass of 
Cognac ; % tablespoonful of white sugar (burnt in a saucer or 
plate) ; 2 or 3 slices of dried peaches. Place the dried fruit 
in a glass and pour the liquid over them. (Use small bar 
glass.) 



GIN AND TANSY.— Fill a quart decanter full of tansy 
and pour in gin to fill up the balance y$ tansy to 2 /z gin. 
Serve to customers in a wine glass. 



GIN AND PINE. — Split a piece of the heart of a green 
pine log into fine splints, about the size of a cedar lead-pencil, 
take 2 ounces of the same and put into a quart decanter, and 
fill the decanter with gin. Let the pine soak for two hours, 
and the gin will be ready to serve. ( Use wine glass.) 



SCIENTIFIC BAR-KEEPING. 



27 



BRANDY AND SODA.— 3 or 4 lumps of broken ice ; 1 
wine glass of brandy ; 1 bottle of plain soda water. Mix well 
with a spoon, but attention must be paid not to let the mixture 
spread over the glass. This is a very delicious drink in sum- 
mer. ( Use large bar glass.) 

'ALF AND 'ALF.— The above is an old English drink, and 
has become quite a favorite in this country; it is prepared as fol- 
lows : % glass of porter and the other y 2 glass of ale ; but in 
this country it is mostly understood to use half old and half 
new ale mixed ; the proper way is to ask how the customer 
desires it. ( Use large bar glass.) 

MULLED WINE.— To every pint of wine allow 1 small 
tumblerful of water ; sweeten and spice to taste. Boil the 
spice in the water until the flavor is extracted, then add the 
wine and sugar, and bring the whole to the boiling point ; then 
serve with strips of crisp, dry toast, or with biscuits. The 
spices usually used for mulled wine are cloves, grated nutmeg, 
and cinnamon or mace. Any kind of wine may be mulled, 
but cider, port or claret are those usually selected for the pur- 
pose ; and the latter requires a large proportion of sugar. The 
vessel that the wine is boiled in must be scrupulously clean. 

MULLED WINE, WITH EGGS.— 1 quart of wine ; 1 pint 
of. water; 1 tablespoonful of allspice, and nutmeg to taste ; 
boil them together a few minutes ; beat up 6 eggs with sugar 
to your taste ; pour the boiling wine on the eggs, stirring it all 
the time. Be careful not to pour the eggs into the wine, or 
they will curdle. 



28 



SCIENTIFIC BAR— KEEPING. 



FLIP. — The essential in all flips is to produce smoothness 
by the repeated pouring backward and forward between 
two vessels, beating up the eggs well in the first instance ; 
sweetening and spicing according to taste. 



RUM FLIP. — Keep grated ginger and nutmeg with a little 
fine dried lemon peel rubbed together in a mortar. To make 
a quart of flip : — Put ale on the fire to warm, and beat up 3 or 
4 eggs with 4 ounces of moist sugar, a teaspoonful of grated 
nutmeg or ginger and a gill of good old rum or brandy. 
When the ale is nearly boiling, put it into one pitcher, and the 
rum and eggs, etc., into another ; transfer from one pitcher 
to another till it is as smooth as cream. 

ALE FLIP. — Put on the fire in a saucepan 1 quart of 
ale and let it boil ; have ready the whites of 2 eggs and the 
yolks of 4, well beaten up separately ; add them by degrees 
to 4 tablespoonfuls of moist sugar, and half a nutmeg grated. 
When all are well mixed, pour on the boiling ale by degrees, 
beating up the mixture continually ; then pour it rapidly 
backward and forward from one jug to another, keeping one 
jug raised high above the other, till the flip is smooth and 
finely frothed. 



EGG FLIP. — Put a quart of ale in a tinned saucepan on 
the fire to boil ; in the meantime, beat up the yolks of 4, 
with the whites of 2 eggs, adding 4 tablespoonfuls of brown 
sugar and a little nutmeg ; pour on the ale by degrees, beat- 



SCIENTIFIC BAR— KEEPING . 



29 



ing up, so as to prevent the mixture from curdling ; then 
pour back and forward repeatedly from vessel to vessel, rais- 
ing the hand to as great a height as possible — which process 
produces the essential smoothness and frothing. 



BRANDY FLIP. — i teaspoonful of sugar : i wine glass of 
brandy. Fill the tumbler one-third full of hot water, mix and 
place toasted cracker on top, and grate nutmeg over it. ( Use 
small bar glass.) 



SHERRY FLIP. — i fresh egg ; % tablespoonful of sugar ; 
% glass of shaved ice ; i wine glass of sherry, shake well, 
strain into a wine glass, grate nutmeg on top. ( Use large 
bar glass.) 



PORT WINE FLIP.— i fresh egg ; % tablespoonful of 
sugar ; ^ glass of shaved ice ; i glass of port wine ; shake up 
well with a shaker, strain it into a wineglass, grate a little nut- 
meg on top and serve. ( Use large bar glass.) 



GIN SLING.— Fill tumbler yz full with boiling water : i 
wine glass gin ; grate nutmeg on top. 



HOT GIN SLING. — % piece of loaf sugar,, dissolved in a 
little hot water ; i wine glass of Holland gin. Fill up the bal- 
ance with hot water, stir with a spoon, grate a little nutmeg on 
top and serve. ( Use a hot water glass.) 



30 



SCIENTIFIC BAR— KEEPING. 



BRANDY SLING.— Fill tumbler }b full with boiling 
water ; i wine glass of brandy ; grate nutmeg on top. 



WHISKY SLING. — i teaspoonful of sugar ; y 2 wine glass 
of water, dissolved well ; i or 2 small lumps of ice ; 1 glass 
full of whisky. Mix well, grate a little nutmeg on top and 

serve, ( Use s?nall bar glass.) 



HOT WHISKY SLING. — Fill tumbler }i full with boiling 
water ; 1 wine glass of whisky ; grate nutmeg on top. 



HOT SCOTCH. — 1 wine glass of Scotch whisky ; 1 piece 
of lemon peel ; fill the tumbler one-half full with boiling water. 



HOT SPICED RUM. — 1 teaspoonful of sugar; 1 wine 
glass of Jamaica rum ; 1 teaspoonful of allspice and cloves, 
mixed ; 1 piece of butter as large as half of a chestnut. Fill 
tumbler with hot water. ( Use small bar glass.) 



HOT RUM. — Is made the same as the hot spiced rum, 
omitting the spices, and grating a little nutmeg on top. ( Use 

small bar glass.) 



SCIENTIFIC BAR— KEEPING. 



31 



BRANDY TODDY. — i teaspoonful of sugar ; y 2 wine glass 
of water ; i wine glass of brandy ; i small lump of ice. Stir 
with a spoon. For hot brandy toddy omit the ice and use 
boiling water. 



WHISKY TODDY.— i teaspoonful of sugar ; wine glass 
of water ; i wine glass of whisky ; i small lump of ice ; stir 
with a spoon ; for hot whisky toddy omit the ice and use boil- 
ing water. 



GIN TODDY. — i teaspoonful of suger ; y& wine glass of 
water ; i wine glass of gin ; i small lump of ice ; stir with a 
spoon ; for hot gin toddy omit the ice and use boiling water. 



APPLE TODDY.— i tablespoonful of fine white sugar; 
i wine glass of cider brandy ; ^ of a baked apple. Fill the 
glass 2 /i full of boiling water, and grate a little nutmeg 
on top. ( Use small bar glass.) 



HOT APPLE TODDY.— In making the above drink, 
an extra large apple toddy glass must be used ; mix as 
follows : J /z medium sized, well roasted apple ; y 2 table- 
spoonful of sugar ; dissolve well with a little hot water ; i 
wine glass full of old applejack ; fill up the balance with hot 
water and mix well with a spoon ; grate a little nutmeg on top 



32 



SCIENTIFIC BAR— KEEPING. 



and serve with a bar spoon. If the customer should desire the 
above drink strained, you must use a fine strainer, such as is 
used for milk punches ; also attention must be paid that when 
you roast your apples they are not done too much, but are 
done in a nice juicy manner and are only of the best quality. 
( Use hot apple toddy glass.) 



PORT WINE SANGAREE, OR TODDY. — 1% wine 
glasses of port wine ; i teaspoonful of sugar. Fill tumbler 
Yi with ice. Shake well and grate nutmeg on top. 
( Use small bar glass.) 



PORTER SANGAREE.— tablespoonful of sugar ; i 
wine glass of water, dissolved well with the sugar ; 3 or 4 
small lumps of broken ice. Fill the balance of the glass with 
porter, mix well with a spoon, remove the ice, grate a little 
nutmeg on top and serve. Attention must be paid so that 
the foam of the porter does not spread over the glass. ( Use 
large bar glass.) 



ALE SANGAREE. — 1 teaspoonful of sugar ; % wine glass 
of water, dissolved well with a spoon. Fill up the balance with 
ale, grate a little nutmeg on top and serve. It is customary 
to ask the customer if he desires old, new or mixed ale ; if he 
desires new ale, you must prevent the foam from running over 
the glass ; also attention must be paid in regard to the tem- 
perature of the ale, not to have it too cold or too warm. (Use 
large ale glass.) 



SCIENTIFIC BAR— KEEPING 



33 



BRANDY SANGAREE.— i or 2 lumps of ice; x / 2 wine 
jlass of water ; ^ tablespoonful of sugar ; 1 glass of brandy. 
Stir up well with a spoon ; grate a little nutmeg on top and 
lerve ; strain, if desired. 



SHERBET. — 8 ounces of carbonate of soda, 6 ounces of 
artaric acid, 2 pounds of loaf-sugar (finely powdered), 3 

drachms of essence of lemon. Let the powders be very dry. 

Mix them intimately, and keep them for use in a wide-mouthed 

'.•ottle, closely corked. Put 2 good-sized teaspoonfuls into a 
ambler ; pour in half a pint of cold water, stir briskly and 

drink off. 



PORT WINE NEGUS.— 1 wine glass of port wine ; 1 
iaspoonful of sugar. Fill tumbler yz full with hot water. 
Use small bar glass.) 



PORT WINE NEGUS.— To every pint of port wine allow: 
1 quart of boiling water ; % lb. of loaf-sugar ; 1 lemon. 
Crated nutmeg to taste. 
Put the wine into a jug, rub some lumps of sugar (equal to % 
>.) on the lemon rind until all the yellow part of the skin is 
Dsorbed, then squeeze the juice and strain it. Add the sugar 
id lemon juice to the port wine, with the grated nutmeg ; pour 
fer it the boiling water, cover the jug, and when the beverage 
Las cooled a little, it will be fit for use. Negus may also be 
uiade of sherry, or any other sweet wine, but it is more usually 
.ade of port. This beverage derives its name from Colonel 
•egus s who is said to have invented it. 



34 



SCIENTIFIC B Ail— KEEPING. 



SODA NEGUS — Pat half a pint of port wine, with 4 lumps 
of sugar, 3 cloves and enough grated nutmeg to cover a shil- 
ling into a saucepan ; warm it well, but do not suffer it to boil ; 
pour it into a bowl or jug, and upon the warm wine decant a 
bottle of soda-water. 



CHERRY SHRUB. — Pick ripe acid cherries from the stem, 
put them in an earthen pot ; place that in an iron pot of water ; 
boil till the juice is extracted ; strain it through a cloth thick 
enough to retain the pulp, and sweeten it to your taste. When 
perfectly clear, bottle it, sealing the cork. By first putting a 
gill of brandy into each bottle, it will keep through the sum- 
mer. It is delicious mixed with water. Irish or Monongahela 
whisky will answer instead of the brandy, though not as good. 



WHITE CURRANT SHRUB.— Strip the fruit and pre- 
pare in a jar, as for jelly; strain the juice, of which put 2 
quarts to 1 gallon of rum, and 2 pounds of lump sugar ; strain 
through a jelly-bag. 



CURRANT SHRUB.— 1 pound of sugar ; 1 pint of strained 
currant juice. Boil it gently 8 or 10 ' minutes, skimming it 
well ; take it off, and when lukewarm, add half a gill of brandy 
to every pint of shrub. Bottle tight. 

BRANDY SHRUB.— To the thin rinds of 2 lemons, and the 
juice of 5, add 2 quarts of brandy ; cover it for 3 days, then 
add a quart of sherry and 2 pounds of loaf sugar, run it 
through a jelly-bag, and bottle it. 



SCIENTIFIC BAR-KEEPING. 



35 



RASPBERRY SHRUB.— i quart of vinegar ; 3 quarts of 
ripe raspberries. After standing a day, strain it, adding to 
each pint a pound of sugar, and skim it clear, while boil- 
ing about half an hour. Put a wine glass of brandy to each 
pint of the shrub, when cool. Mix 2 spoonfuls with a tumbler 
of water. 



RUM SHRUB. — Put 3 pints of orange juice and 1 pound 
of loaf sugar to a gallon of rum. Put all into a cask, and 
leave it for six weeks, when it will be ready for use. 



ENGLISH RUM SHRUB.— To 3 gallons of best Jamaica 
rum add a quart of orange juice, a pint of lemon juice, with 
the peels of the latter fruit cut very thin, and 6 pounds of 
powdered white sugar. Let these be covered close, and re- 
main so all night ; next day boil 3 pints of fresh milk, and let 
it get cold, then pour it on the spirit and juice, mix them well, 
and let it stand for an hour. Filter it through a flannel bag 
lined with blotting-paper into bottles ; cork down as soon as 
each is filled. 



SELTZER LEMONADE.— 1% tablespoonfuls of sugar; 
4 to 6 dashes of lemon-juice ; 4 or 5 small lumps of broken 
ice ; then fill up the glass with syphon Seltzer water ; stir up 
well with a spoon. [Use a large bar glass.) 



3^3 



SCIENTIFIC BAR-KEEPING. 



LEMONADE. — 1% tablespoonfuls of sugar ; 5 or 6 dashes 
of lemon juice ; % filled with shaved ice ; fill up the balance 
with water ; shake well ; dress with fruit and serve with a 
straw. ( Use large bar glass.) 



HOT LEMONADE.— 1 tablespoonful of sugar ; 5 or 6 
dashes of lemon juice ; fill up the glass with hot water ; stir 
up with a spoon and serve. Pour a little hot water into the 
glass at first, and stir a little to prevent the glass from break- 
ing. ( Use large bar glass.) 



ORANGE LEMONADE.— 1 tablespoonful of sugar ; 1 dash 
of lemon juice ; squeeze out the juice of one orange ; ^ glass 
filled with shaved ice ; fill the balance with water, shake well 
and dress the top with fruit and berries in season and serve 
with a straw. ( Use large bar glass.) 



WINE LEMONADE. — 3 or 4 dashes of lemon juice ; r 
tablespoonful of sugar ; fill up the glass with fine ice ; 1 wine 
glass full of wine (either sherry , claret or port wine), which- 
ever may be required ; fill up the balance with water, shake 
well and dress the top with fruits and berries ; serve with a 
straw. ( Use large bar glass.) 



SODA LEMONADE.— 1 tablespoonful of sugar ; 3 or 4 
dashes of lemon juice ; 3 or 4 small lumps of broken ice ; 1 
bottle of plain soda water ; stir up well with a spoon, remove 
the iee and serve. [Use large bar glass.) 



PUNCHES 



In making hot punch, always put in the liquor before the 
water. . In cold punch put the water in first. It needs con- 
siderable skill and practice to compound a satisfactory punch 
for a large party. 



BRANDY PUNCH, for a party of ten, requires y 2 gallon of 
water ; 1% quart of brandy ; 2 gills of Jamaica rum ; 1 pound 
of sugar ; juice of 3 lemons ; 1 orange, sliced ; y 2 pine- 
apple, pared and cut up ; 1 gill of Curacoa ; 1 gill of rasp- 
berry syrup ; ice, and add berries. Mix the materials well to- 
gether in a large bowl. 



BRANDY PUNCH. — 1 tablespoonful of raspberry syrup ; 2 
tablespoonfuls of white sugar ; 1 wine glass of water ; 1% wine 
glasses of brandy ; % small lemon ; 2 slices of orange ; a piece 
of pineapple. Fill the tumbler with shaved ice, shake well, and 
dress the top with berries ; serve with a straw. ( Use large bar 
glass.) 

WESTERN PUNCH.— 1 wine glass of brandy ; % wine 
glass of Jamaica rum ; y 2 wine glass of Bourbon whisky ; y 2 
wine glass of water ; iy 2 tablespoonfuls of powdered white 
sugar ; % of a large lemon. Fill a tumbler with shaved ice. 
Ornament with grapes or berries and serve with straws. 



38 



SCIENTIFIC BAR-KEEPING. 



BRANDY RUM PUNCH (for a party of ten).— i pint 
of Jamaica rum ; i pint of Cognac brandy ; % pound of white 
loaf sugar ; 3 lemons ; 2 quarts of boiling water ; j£ teaspoon- 
ful of nutmeg. Rub the lemons with the sugar until it absorbs 
the yellow of the skins, then put the sugar in the punch bowl ; 
add the ingredients, mix thoroughly, pour in the boiling water 
and stir briskly. In five minutes the punch may be served. 



WHISKY PUNCH.— Mix in small bar glass 1 wine glass 
of boiling water ; one wine glass of Irish or Scotch whisky ; 2 
lumps of sugar. Let the sugar dissolve and pour in 1 wine 
glass more of boiling water. Put in a small piece of lemon 
rind. 

CHAMPAGNE PUNCH.— 1 quart bottle of wine; % pound 
of sugar ; 1 orange, sliced ; the juice of a lemon ; 3 slices 
of pineapple ; 1 wine glass of raspberry or strawberry syrup ; 
1 quart bottle of imported Seltzer water. Ornament with fruits 
in season, and serve in champagne goblets. 



SHERRY PUNCH.— 2 wine glasses of sherry ; 1 table- 
spoonful of sugar ; 2 or 3 slices of orange ; 2 or 3 slices 
of lemon. Fill tumbler with shaved ice, shake well and orna- 
ment with berries. Serve with a straw. ( Use large bar glass. 



CLARET PUNCH.— 1 y 2 tablespoonfuls of sugar ; 1 slice 
of lemon ; 2 or 3 slices orange. Fill the tumbler with shaved 
ice, and then pour in your claret and shake well. Serve with 
a straw. 



SCIENTIFIC BAR— KEEPING. 



39 



HOT MILK PUNCH.— i tablespoonful of sugar ; % wine 
glass of St. Croix rum ; % wine glass of brandy ; if desired, 
use Jamaica rum instead of the above. Fill the glass with 
boiling hot milk ; stir up well with a spoon, grate a little nut- 
meg on top and serve. In mixing the above drink, you never 
must use the shaker. ( Use large bar glass.) 

ORCHARD PUNCH.— 2 tablespoonfuls of orchard syrup ; 
2 or 3 dashes of lime or lemon juice ; % pony glass of pine- 
apple syrup, dissolved well with a little water ; fill the glass 
with fine ice ; i wine glass of California brandy. Mix well 
with a spoon, and ornament with grapes, oranges, pine-apple 
and berries, and top it off with a little port wine and serve 
with a straw. ( Use large bar glass.) 

GIN PUNCH. — Mix in small bar glass i wineglass of boil- 
ing water ; i wine glass of gin ; 2 lumps of sugar. Let the 
sugar dissolve, and pour in one wine glass more of boiling 
water. Put in a small piece of lemon rind. 

TIP-TOP PUNCH.— 3 or 4 lumps of broken ice ; 1 pony 
glass full of brandy ; 1 piece of loaf sugar ; 1 or 2 slices 
of orange ; 1 or 2 slices of pine-apple ; 2 or 3 drops of lemon 
juice ; fill up the balance with champagne, mix well with a 
spoon, dress up the top with fruits and berries in season and 
serve with a straw. 



40 



SCIENTIFIC BAR— KEEPING. 



PORT WINE PUNCH.— % tablespoonful of sugar ; i or 
2 dashes of lemon juice ; y 2 orange squeezed into it, dissolved 
well with a little water. Fill up the glass with shaved ice ; 
1% wine glasses full of port wine ; mix well with a spoon and 
ornament with grapes, fruits and berries in season and serve 
with a straw. 



HOT ARRAC PUNCH.— i or 2 pieces of lump sugar, dis- 
solved with a little water ; 3 or 4 drops of lemon juice ; % of 
a wine glass of arrac (Batavia). Fill the glass up with hot 
water, stir up well with a spoon, grate a little nutmeg on top 
and serve. ( Use hot water glass.) 



SANTA CRUZ RUM PUNCH.— 1 tablespoonful of sugar; 
3 or 4 dashes of lime or lemon juice ; j£ wine glass of water, 
dissolved well ; X pony glass of Jamaica rum ; 1 wine glass 
full of Santa Cruz rum. Fill up with fine shaved ice. Mix 
well with a spoon, ornament with fruit and berries in season 
and serve with a straw. ( Use large bar glass.) 



MEDFORD RUM PUNCH.— % tablespoonful of sugar ; 
2 or 3 dashes of lemon juice, dissolved well with a little water. 
Fill up the glass with fine shaved ice ; 1% wine glasses of 
Medford rum. Flavor with a few drops of Jamaica rum ; stir 
up well, and dress the top off with fruits and berries in season 
and serve with a straw. ( Use large bar glass.) 



SCIENTIFIC BAR-KEEPING. 



41 



ORGEAT PUNCH. — 1% tablespoonfuls orgeat syrup; 
1% wine glasses of brandy ; juice of % a lemon, and nil the 
tumbler with shaved ice. Shake well, ornament with berries 
and dash port wine on top. 



VANILLA PUNCH.— i tablespoonful of sugar ; i wine 
glass of brandy ; the juice of % of a lemon. Fill the tumbler 
with shaved ice, shake well, ornament with one or two slices 
of lemon and flavor with a few drops of vanilla extract. 



CURACOA PUNCH.— i tablespoonful of sugar ; i wine 
glass of brandy ; y 2 wine glass of Jamaica rum ; i wine glass of 
water ; pony glass of Curacoa ; the juice of half a lemon. 
Fill the tumbler with shaved ice, shake well and ornament 
with fruit. 



PINEAPPLE PUNCH (for twenty).— 4 bottles of cham- 
pagne ; 1 pint of Jamaica rum ; 1 pint of brandy ; 1 gill of 
Curacoa ; juice of 4 lemons ; 4 pineapples, sliced. Sweeten 
with pulverized white sugar. 

Put the pineapples with one pound of sugar in a bowl, and 
let them stand until the sugar is well soaked in the fruit ; 
then add all the other ingredients, except the champagne. Let 
this mixture stand in ice for about an hour, then add the 
champagne. Place a large block of ice in the centre of the 
bowl, and ornament it with loaf sugar, sliced orange and sea- 
sonable fruits. 

Serve in champagne glasses. 



42 



SCIENTIFIC BAR— KEEPING 



ROMAN PUNCH.— i tablespoonful of sugar ; i tablespoon- 
ful of raspberry syrup ; i teaspoonful of Curacoa ; i wine 
glass of Jamacia rum ; j£ wine glass of brandy ; the juice of 
half a lemon. Fill with shaved ice, shake well, dash with port 
wine and ornament with fruits. 



MILK PUNCH. — i tablespoonful of fine white sugar ; 2 
tablespoonfuls of water ; 1 wine glass of Cognac brandy ; y 2 
wine glass Santa Cruz rum ; y$ tumblerful of shaved ice. 
Fill with milk, shake the ingredients well together and grate 
a little nutmeg on top. 



CLARET (IMPERIAL) PUNCH.— 1 bottle of claret; 1 bot- 
tle of soda-water ; 4 tablespoonfuls of powdered white sugar ; 
% teaspoonful of grated nutmeg ; 1 teaspoonful of Maraschino; 

pound of ice ; 3 or 4 slices of lemon rind. Put all the in- 
gredients into a bowl or pitcher and stir well. 



NEW YEAR'S PUNCH.— 5 bottles of champagne ; 1 quart 
of Jamaica rum ; 1 pint of Maraschino ; 6 lemons, sliced ; 
sugar to taste. Mix the above ingredients in a large punch- 
bowl, then place in the centre of the bowl a large square block 
of ice, ornamented on top with loaf-sugar, sliced lemons or 
oranges and Malaga grapes. 



PRESERVATION OF LIQUORS. 



THE PROPER DECREES OF TEMPERATURE, ETC. 



The progress manifest in every department of the world's 
transactions to-day characterizes the recent improvements in 
the method of dispensing beverages in every thoroughly equip- 
ped and properly-managed hotel, bar-room, or saloon. The 
day has gone by when the ordinary gentleman is contented to 
enjoy his stimulants amid mediocre surroundings. An evid- 
ence of this is seen in the elegant appointments and luxurious 
surroundings of the modern public-house. Not only is there 
an earnest endeavor on the part of the landlords to please the 
aesthetic tastes of the age, but there exists an evident desire to 
nurse the palates of their patrons, and to see that the stim- 
ulants called for are served in the best manner possible. 

To be a master in his position to-day, and to satisfy his em- 
ployer thoroughly, a barkeeper should be perfectly at home 
with all the newest methods of compounding drinks, knowing 



sufficient of the strength and merits of each ingredient in a 
concoction of various liquors to be able to proportion them ac- 
curately and to the best advantage. That he may obtain the 
best results, without either waste or inefficiency, the bar-tender 
should make a close study of his calling in life. In this respect 
he will find immeasurable assistance in perusing the hints and 
recipes contained in this book. 

A particular matter with which every first-class barkeeper 
should be acquainted, and, in fact, we might say that ignorance 
on the subject is almost unpardonable, is the proper care of 
liquors, wines, beers, etc. 

It is our purpose to assist those who may not be as well 
posted as the majority of barkeepers. An important item in 
the care of the fluids under consideration is the degree of tem- 
perature in which they should be kept. The best wines and 
liquors will be utterly ruined by neglecting to provide proper 
receptacles for their storage. Too great a degree of coldness 
is just as dangerous as too much heat. There is a nice rule 
to be observed in providing for the temperature surrounding 
ales, wines, liquors, etc. It has been found that wines repre- 
senting all the varieties of Rhine, claret and champagne, are 
best preserved in a mean temperature of 72 degrees, this being 
two degrees above what is commonly known as temperate. 



In the wine cellars of the most celebrated foreign connois- 
seurs this rule is carried out invariably. The same amount of 
care is observed by good judges of wine in our own country. 
Carelessness in the storing of wines may account for the dif- 
ference which is frequently found between the taste of the 
same brand of wine in different houses. 

Porters and imported ale require extreme care, and cannot 
be stored too carefully. The temperature at which they are 
kept should be not less than 55 degrees, and certainly not 
more than 60 degrees Fahrenheit. The various kinds of port 
and sherry are best preserved at a temperature of 60 degrees 
Fahrenheit. The reason why they should be kept warmer 
than champagnes and claret is so obvious that any explanation 
must appear superfluous. 

Ardent spirits coming under the head of rum, brandy, 
gin, whisky, etc., require a warmer temperature than either 
wine or beer ; but the same degree of care must be exercised 
in their storage. A series of experiments have been made 
from time to time to learn at what temperature they should be 
kept, and it has been agreed by expert liquor men that whis- 
kies, brandies, etc., hold their flavor best when the temperature 
of 75 degrees Fahrenheit is maintained. 

With regard to lager beers and domestic ales of every kind, 



the plan generally followed is a simple one. They should be 
kept in a temperature of 40 degrees Fahrenheit, and never al- 
lowed to receive the rays of the sun. 

There are innumerable points in the caring of a stock of 
liquors, etc., which can be learned by experience only, and 
before one can consider himself thoroughly posted or an adept 
in matters appertaining to storage, icing, etc., numerous blund- 
ers must necessarily be made. We can only say, in conclusion, 
that close observation will in time bring about that degree of 
efficiency which we would like to see, and which every good 
barkeeper ought to possess. 



PUBLISHERS' NOTICE. 



In presenting this little but very useful work to our friends 
in the Liquor business we feel that they will find it of great 
assistance in compounding or mixing drinks for bar use. It 
contains a collection of receipts used by leading bar-keepers in 
making standard and new fancy drinks and also reliable direc- 
tions for preserving native and foreign wines, beers and Liquors. 
It is the only complete work of the kind ever compiled. In 
turning its pages your attention will be called to a couple of 
illustrations which are true representations of our two distilleries. 
It is partly with the intention of bringing our well-known brands 
to your especial notice that we send you this little book, 
knowing that for many of the receipts contained herein no better 
Liquors can be had than ours. We take pleasure in giving you 
the following brief description of our works and products. 
Our distillery No. i occupies the entire block bounded by 
Spring, Champlin, Tousey and Mortimer Streets, and No. 2 is 
located on the block bounded by Pratt, William and Spring 
Streets. They are the largest distilleries in the State, No. 1 
having a capacity of 2,000 bushels, and No. 2, 1,600 bushels, 
daily. Our regular products are Rye, Bourbon and Malt 



Whiskies, and Gin distilled by the same process as in Holland, 
and is known as E. N. Cook & Co.'s Holland Gin. 
We are also the distillers of the famous 



GOLDEN GRAIN WHISKY. 

It is almost superflous to dwell upon the merits of our produc- 
tions. The fact that our goods are sold by the largest Wholesale 
Liquor Dealers in the trade, and have been accepted, and now 
are used, by all leading hotels, saloons, etc., everywhere, speaks 
for itself. We distill our whiskies from the best selected grain, 
and the reports of chemists who have analyzed them evidence 
their purity. In conclusion, we would call your attention to the 
fact that we are using rack storage in our bonded warehouses, 
which are heated by steam throughout, and have a capacity of 
20,000 barrels. Our office and free warehouse is at 86 Main 
and 27 and 29 Hanover Streets, where we would, at any time, be 
pleased to receive a call from you. 

Respectfully yours, 

E. N. COOK & CO. 



3477-103 

lot 21 




(Registered at U. S. Patent Office, July 24, 1 883.) 

D ' ST "-LEB FM TBS^ 
• SELECTED ♦ 

HJe and BarieiJ Malt 

B-3T 

E. RgeoK&@o. 

BUFFALO, N. Y. 

WARRANTED FREE FROM ALL 
IMPURITIES. 



